Deserts 'N Other Sweet Surprises

[Bon]

Easy Fudge


2 tablespoons margarine
2/3 cup Carnation Evaporated Milk
1 1/2 cup sugar
1/4-teaspoon salt
1-teaspoon vanilla
2 cups miniature marshmallows
1-cup pecans, chopped
1 1/2-cup Nestl??s Milk chocolate Morsels

Combine margarine, milk, sugar, and salt in medium heavy saucepan. Bring to a boil over medium heat stirring constantly.

Boil 4 to 5 minutes, stirring constantly.

Remove from heat ? stir in marshmallows, morsels, nuts and vanilla.

Pour into 8-inch square baking pan.

Chill until firm.

[Somnus]

Preparation time: 40 min Chilling time: 1 hrs Baking time: 5 min
Yield: 4 1/2 dozen cookies

1 cup sugar 1/4 cup Butter, softened 1 egg 2 teaspoons freshly grated lemon peel 1 teaspoon lemon juice 1 to 2 drops red food color 1 cup all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon salt
Powdered sugar, if desired

Heat oven to 400

[Somnus]

Original recipe yield:
1 - 9 inch springform pan
PREP TIME 30 Min
COOK TIME 1 Hr
READY IN 7 Hrs 30 Min

INGREDIENTS

• 15 graham crackers, crushed
• 2 tablespoons butter, melted
• 4 (8 ounce) packages cream cheese
• 1 1/2 cups white sugar
• 3/4 cup milk
• 4 eggs
• 1 cup sour cream
• 1 tablespoon vanilla extract
• 1/4 cup all-purpose flour

DIRECTIONS

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.
2. In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.
3. In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth. Pour filling into prepared crust.
4. Bake in preheated oven for 1 hour. Turn the oven off, and let cake cool in oven with the door closed for 5 to 6 hours; this prevents cracking. Chill in refrigerator until serving.

[Somnus]

PREP TIME 15 Min COOK TIME 20 Min READY IN 35 Min

INGREDIENTS

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 3 bananas, mashed
• 3/4 cup white sugar
• 1 egg, lightly beaten
• 1/3 cup butter, melted
• 1/3 cup packed brown sugar
• 2 tablespoons all-purpose flour
• 1/8 teaspoon ground cinnamon
• 1 tablespoon butter

DIRECTIONS

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.
2. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups.
3. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins.
4. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean.

[tiggrrrrr43]

omg yummmmmmmmmm you make it Somnus and i'll eat it

[LadyPucksMa]

oooou-laaa-laaaa

[alykatz]

ooooh looks delicious, and cheesecake is my absolute fav.
oh lord don`t thinks my hips will like it though...lol

[Nova]

oooooo yeah yeah yeah. Nice one Somnus. Thanks

[LadyPucksMa]

It's summer with fresh watermelon, fruits & berries being harvested to satisfy the palate. A delightful way to present these juicy sweet bites is easier than you might think. Carving the fruit is a fun project for kids too. So have a party....

General Tips for Better Carving
When carving the watermelon, to prevent it from rolling around and to absorb the juice, lay a heavy towel on a counter top and place the watermelon on top.
Use a non-toxic water soluable marker to lightly draw an outline of the object you want to carve (basket with handle, carriage, etc.)
Use a large sharp knife to carefully cut the melon along the drawn line.
Use a scalloped, curved or zigzag pattern rather than a straight line for the cut edge, if desired.
Use a melon baller to scoop out the flesh, then place it in a large bowl and set aside. Just before serving, carefully spoon the melon salad into the carved watermelon vessel.
Use a vegetable peeler to shave and smooth the cut edges around your carved melon.
Use a large metal spoon to scrape away any remaining melon on the inside of your "bowl".

How to pick 'em
Melons are some of natures sweetest treats. Fresh, sun-ripened melons capture the taste the summer. A slice of ice cold watermelon, half a cantaloupe or a piece of honeydew...lightly chilled, ready to scoop and enjoy are part of the fun of summertime!
Watermelons, members of the gourd family, were grown in America as early as the 17th century. Today Florida is the leading producer of watermelon. California, Texas, Arizona and other southern states follow.

Watermelons vary in taste and color depending on the variety, the soil and the climate they're grown in. They come in various shapes from round to oval to oblong. Sizes range from about 5 pounds for small round melons that fit right in the fridge and are the perfect size for a small family to as much as 40 lbs or more for large oblong picnic size melons. The outside of a watermelon can vary from light green to a very dark green...from a solid color to mottled green to striped. The inside flesh can be dark red to bright red to reddish pink, with many variations, including melons with yellow flesh. Most watermelons have seeds but there are also seedless varieties. Some folks think that seeds are part of the fun of eating a watermelon. Others prefer seedless varieties which are easier to eat and safer for small children. They also require less prep time when using them in a fruit salad or other recipe.Choosing a watermelon at the peak of perfection requires some skill and experience. First, look for one that's firm and free of bruises. A ripe watermelon will feel heavy for its size. When a watermelon is ripe, the spot where it laid on the ground while growing will be a creamy yellow color rather than white or pale green. Thumping a ripe watermelon with your finger will produce a rather dull, hollow tone. Thumping an unripe melon will create a clear tinging sound.

Though watermelon must be chilled before eating for that mouth-watering refreshing taste, if you're short on refrigerator space, whole melons will keep at room temperature for about 7 to 10 days. After watermelon is cut, wrap it in a plastic or foil and store it in the refrigerator. Freezing causes a watermelon to become mushy and lose it's flavor. As with all fresh produce, always thoroughly rinse the outside of any melon before cutting.

Watermelons are full of vitamin C and they're also a good source of vitamin A, potassium and fiber. They also contain high amounts of lycopene, a substance that can prevent heart diseases and some cancers. Since watermelon is 92% water, its a great way to cool off and rehydrate in hot weather.

Cantaloupe gets its name from the Italian city of Cantalupo, where it was grown since the first century AD. In America, cantaloupe is the name commonly used for several types of muskmelon or netted melons with a sweet orange flesh. California produces the most cantaloupes, followed by Texas and Arizona. Locally grown cantaloupes are available in many farmers markets and produces stands around across the US for a few weeks in summer. They're also a popular crop in Americas home gardens.

To pick a ready to eat cantaloupe, check the spot where the it was removed from the vine. In a ripe melon it will be slightly indented and scarred. The end opposite the stem should give slightly when pressed. The best sign of a ripeness is a distinctive sweet melon smell. Though the amount and deepness of netting on the skin color varies according to the variety of the cantaloupe, unripe melons will have a distinct green color below the netting. Avoid cantaloupes with shriveled, bruised or cracked areas.

Whole melons with greenish areas or unyielding firmness can be stored on the countertop to ripen. Fully ripe melons should be refrigerated. Wash the rind before slicing. Always store cut cantaloupes in the refrigerator.

The honeydew melon probably originated in ancient Persia thousands of years ago. Today it is commercially grown the southern U.S. mainly in Florida, Georgia, South Carolina and Texas. Honeydews from South America are available year-round.

These succulent melons are packed with good taste plus nutrition. Half of a cantaloupe has only 80 to 90 calories. It's is one of the most nutritious fruits. It's rich in vitamin A, vitamin C and folate. A quarter of a Honeydew melon is also a great source of vitamin C with only about 25 calories in an average serving of a quarter melon.

Ripe honeydew melons have smooth, creamy yellow to very pale green skin. A ripe honeydew melon will feel heavy for its size. It's blossom end will be slightly soft and have a melon aroma. Avoid green honeydew melons and those with pitted, shriveled, or cracked areas. Whole honeydew melons many be stored on the countertop. Wash the rind before slicing. Always refrigerate cut honeydew melon.

[LadyPucksMa]

This popular melon basket is perfect for any summer occasion.
Here's two melon baskets...
The Heart Basket

Directions:
Almost any shape watermelon will work for this project.
Cut a thin slice from the bottom to provide a stable base.
Draw the outlines for the Heart Basket as shown in the pattern image.
Use a knife or decorating tool to cut out the edges. Be careful not to cut through the handle.
When cutting is complete, carefully remove the top quarter sections. Trim the flesh from the inside of the handle.
You can cut out hearts or other designs from the rind you removed to decorate the outside of the basket; attach with toothpicks.
Fill with approx. 8-12 cups of fruit salad

Ribbon Basket

Directions:
Select a symmetrical watermelon. If necessary, cut a thin slice from the bottom of the watermelon so it sits level.
Draw a straight line (just above the middle) lengthwise around the watermelon for the basket's edge.
Draw a handle diagonally across the top as shown in the photograph.
Draw a bow as shown in the photograph so that one edge of the bow is connected to the basket's edge.
Cut and remove the top sections leaving the handle and bow intact.
Scoop out the flesh from inside the watermelon, leaving just a trace of red.
Drain the watermelon before filling.